Pomegranate Reduction

Most everyone, including me, is trying to get a little healthier, by watching what we eat and exercising more. I do believe I cook nutritional dishes for my family about 75% of the time but I know I can always do a little better. One of my goals this year is to try new ingredients that will add lots of flavor to my recipes while keeping things healthy.

One of the ingredients that I’ve quickly embraced is pomegranate juice. For starters, I love the color! Y’all know what I’m talking about…that dark, ruby red liquid is just screaming to be used in some delicious dish. I use 100% POM juice for smoothies or in drinks but my favorite, best, most awesome way is this – pomegranate reduction. A reduction is different than pomegranate molasses since I don’t use any sugar or spices. I love the intense, tangy flavor of the pure juice that’s been reduced. Here’s how you do it.

Take pomegranate juice to the next level by making a reduction that you can use to make everything healthier.

Course: Extras

Cuisine: American

Servings: 2

Author: Donya | asouthernsoul.com

Ingredients

1 3/4cups100% POM pomegranate juice

Instructions

Pour pomegranate juice into a small sauce pan.

Bring liquid to a boil and reduce heat.

Keep cooking liquid on a slow boil until reduced BY ONE HALF.

Remove from heat and let cool. Store in a sealed container until ready to use. Will keep in refrigerator for approximately one month.

After making your reduction and letting it cool, you can use it in a variety of ways. I have two favorites – in a salad dressing and as a glaze for seafood & meats. It’s also great as a topping for desserts like ice cream or cheese cake. So go ahead, get creative with this interesting, unique ingredient! FYI ~ it’s vegan, gluten free and is full of antioxidants, vitamin K and loaded with potassium.

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1 Comment

tara on June 16, 2019 at 2:12 am

This was easy and very delicious. I put it in a jar and it has lasted for nearly a year and the taste is remarkable. I used some tonight on my chicken thighs. I marinated 10 boneless, skinless, organic chicken thighs in a simple marinade with olive oil, sesame oil, soy sauce, Worcestershire , lime juice, honey and garlic for 24 hours. I then baked them at 425′ on a pan with parchment paper for 30 minutes. I then flipped them over and baked 5 minutes and then added your reduction pomegranate over them and cooked another 15 minutes; delicious. I have pictures but the aroma and taste I can’t show you, but they were amazing. Thank you.